Cookie Potatoes: For the days leading up to Christmas

Halloween is over and the anticipation for Christmas is growing. If it’s too early to bake cookies, these cookie potatoes are the perfect alternative. We tell you how to do it.

Can’t wait to decorate your house and roll out the cookie dough? Then kick off the Christmas season with our Cookie Potatoes. It’s never too early to start making Christmas cookies, but if you’re in the mood for cookies in December, make these delicious cookie potatoes instead. It’s a perfect way to start baking, especially when you’ve run out of experience.

You can hardly go wrong with our Biscuit Potatoes. Neither when baking, nor with friends and family. Anyone who tries these flavors for the first time will be absolutely delighted. You can also bring Christmas joy to your loved ones. By the way, this treatment comes from America and has been very popular there for years. These sweet snacks are also ideal for baking with children. So if you want to introduce your little ones to the art of baking, this is the opportunity. Be sure to try it.

To really get you going, we’ve got more pre-Christmas treats for you:

There is a mood. You can find more recipes for Christmas in our recipe collection. There is more chocolate. Stop.

There are several potato chips in a bowl.  They are decorated with couverture, sugar pearls, brittle and grated coconut.


Enjoy the run-up to Christmas with potato chip cookies


Cookie Fries are the perfect pre-Christmas dessert. Discover the popular snack.


  1. Mix flour, 100 g of sugar, vanilla sugar and a pinch of salt in a bowl. Add butter and 1 egg in small pieces. Knead a smooth dough first with the dough hook of the hand mixer, then with your hands. Wrap in foil and chill for 30 minutes. Preheat the oven to 180 degrees.

  2. Mix cinnamon and 2 tablespoons of sugar. Beat 1 egg. Divide the dough into portions on a floured work surface. Roll out rectangular sticks (2 x 10 cm) with a rolling pin and place on four baking sheets lined with baking paper. Brush with beaten egg and sprinkle with cinnamon sugar. Bake in the preheated oven for about 13 minutes. Allow to cool.

  3. Chop the couverture, melt it in a warm water bath with coconut oil. Dip about 1/3 of the biscuit strips in water, drain and place on baking paper. Sprinkle with brittle, grated coconut, pistachios and sugar pearls. Let the couverture dry and serve.

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